30-Minute Easy Lentil Bolognese
Ingredients
The sauce
-
½
oz
dried porcini mushrooms
-
2
tablespoons
olive oil
-
1
large
shallot, fine dice
-
1
small stick
celery, fine dice
-
1
small-medium
carrot, fine dice
-
3
cloves
garlic, minced
-
½
teaspoon
smoked paprika
-
1
bay leaf
-
2
teaspoons
thyme leaves, minced
-
5.5
oz
can tomato paste
-
19
oz
can lentils, drained and rinsed
-
to taste
sea salt and ground black pepper
-
2
cups
prepared marinara sauce
-
1
cup
reserved porcini soaking water
-
2
teaspoons
Tamari soy sauce
-
1
tablespoon
aged balsamic vinegar
-
⅓
cup
non-dairy “creamer” or rich milk
The pasta
-
12-14
oz
dry rigatoni pasta
For serving
-
to taste
chopped flat leaf parsley
Instructions
- Soak dried porcini mushrooms in boiling water for 30 minutes, then mince and set aside.
- Boil water for pasta.
- Heat olive oil in a pot and sauté shallots, celery, and carrot until tender.
- Add garlic, smoked paprika, bay leaf, and thyme, and sauté until fragrant.
- Stir in tomato paste and cook until slightly darkened.
- Add lentils and porcini mushrooms, season with salt and pepper.
- Mix in marinara sauce and porcini soaking liquid, bring to a boil, then simmer for 10 minutes.
- Cook pasta according to package directions, reducing time by 2 minutes.
- After simmering, add Tamari and balsamic vinegar, then stir in non-dairy creamer.
- Combine sauce with mostly cooked pasta and simmer for another 2-3 minutes.
- Serve hot, garnished with parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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